Summer Asparagus Recipes

Steps:

• Preheat an outdoor grill for medium-low heat and lightly oil grate.
• Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
• Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
• Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

Steps:

• Break or cut tough ends from asparagus and discard. Cook asparagus in boiling water 2 minutes and drain well and place in ice water to stop cooking. Cut diagonally into 1 1/2 in pieces. Cut avocado in cubes or slice.
• Cut corn kernels from cobs with a sharp knife into a large deep bowl; cut close enough to release milky white substance with kernels.
• Halve tomatoes; toss gently with corn, asparagus and basil. Add dressing mixture and toss to coat; season with salt and pepper to taste. Let stand a few minutes if time allows.
• Top with avocado and crumbled cheese right before serving.
• These ingredients need not be exact. Add or subract to your liking.

Steps:

• Cut asparagus stalks into 1-inch pieces; reserve tips in a bowl.
• Melt 2 tablespoons butter in a Dutch oven over medium heat. Add 1/3 cup chicken broth and leeks; cover and cook until leeks are tender, about 5 minutes. Add asparagus stalks; cover and cook for 3 minutes.
• Pour remaining 4 2/3 cups chicken broth into the Dutch oven. Bring to a boil; reduce heat and simmer until asparagus is very tender, 10 to 12 minutes. Add 2 packed cups spinach and sugar; cook until spinach is tender, about 5 minutes.
• Puree soup with an immersion blender until very smooth.
• Heat remaining 3 tablespoons butter in a small saucepan. Whisk in flour until well blended; cook for 1 minute.
• Whisk flour mixture into the pureed soup until smooth and blended. Season soup with salt and white pepper. Bring to a boil; reduce heat and stir in peas. Simmer until peas are barely tender, about 3 minutes. Stir in asparagus tips; simmer until tender, about 5 minutes.
• Pour heavy cream into the soup. Cook until heated through but not boiling, 3 to 4 minutes. Stir in remaining spinach; cook until heated through, about 3 minutes.

Steps:

• In a small bowl, whisk balsamic and red wine vinegars, Dijon mustard, salt and pepper. Slowly whisk in oil in a thin stream. Stir in chervil and shallots. Cover and set aside until ready to use.
• Steam asparagus until tender, about 6 minutes.
• Arrange asparagus and tomatoes on a large platter. Sprinkle with feta cheese. Drizzle with half of the dressing. Serve the remaining dressing on the side.
• Note: This may be served warm, room temperature or chilled.